This delicious recipe comes from my gorgeous and talented friend Lauren Glucina of the wildly popular Ascension Kitchen.  It is quite possibly the best tasting raw plant-based gluten-free chocolate peppermint slice in the universe. The chocolate-biscuit base has a nice crunch to it, the peppermint cream is flavoured with vanilla and pure peppermint essential oil, and the chocolate layer on top is divinely rich and creamy. 

The only trick for the recipe is to allow each layer to set for a moment before you apply the next so that when you cut slice it, it looks lovely and even inside.

Peppermint oil has long been used as a remedy for digestion. It can also relieve symptoms of irritable bowel syndrome, as well as flatulence, gastrointestinal cramps, and diarrhoea. Brewing yourself a nice cup of fresh peppermint tea can be a useful aid to your digestions, especially after a heavy meal.  Peppermint also has antimicrobial and antiviral properties and is useful in treating sore throats and respiratory ailments.  Not to mention the fact that it smells divine.

Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.

V GF SF

Raw Chocolate Peppermint Slice

This delicious recipe comes from my gorgeous and talented friend Lauren Glucina of the wildly popular Ascension Kitchen. It is quite possibly the best tasting raw vegan plant-based gluten-free chocolate peppermint slice in the universe. Try it out for yourself!

5 from 1 vote

AuthorBuffy Ellen Gill

Servings 16 squares

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Ingredients

Biscuit Base

• 1/2 c buckwheat flour
• 1/4 c + 2 tbsp cacao powder
• 1 c pecans
• 15 medjoul dates, pitted
• 2 tsp coconut oil
• 1/2 tsp sea salt

Mint Cream

• 1 c cashews (soaked overnight)
• 1/2 c coconut oil
• 1/2 c coconut nectar
• 1/4 c coconut butter
• 4 drops peppermint essential oil
• 1 tsp vanilla powder
• 2 pinches sea salt

Chocolate Spread

• 3/4 c cashews (soaked overnight)
• 1/2 c coconut oil
• 1/2 c cacao powder
• 1/4 c coconut nectar
• 1/2 tsp vanilla powder

Instructions

Biscuit Base

• Blitz the pecans, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled.
• Add the coconut oil, then the medjool dates, one by one. You should end up with a doughy texture that will hold together nicely when pressed together.
• Line a 9 inch square baking tin with baking paper, press the dough evenly into the bottom of the tin and freeze to set.
  

Mint Cream

• Blend everything till nice and creamy.
• Spread evenly over the biscuit layer and set in the freezer.

Chocolate Spread

• Blend everything till nice and creamy and spread the ganache over the top of the peppermint cream layer, but only once the cream layer has set. Set in the freezer.
• Cut into 16 equal squares to serve.

Equipment

• Food processor
• 9 inch (22cm) square baking tin

Recipe Notes

• You can make this keto friendly simply by replacing the coconut nectar and dates with stevia or erythritol to taste, and adding some extra coconut oil to bind. 

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